Wrap the garlic in foil in a single bundle, and place it directly on the oven rack. Roast until it's tender, about 30 minutes. At the same time, place the eggplant slices in a single layer on a lightly oiled nonstick baking sheet and bake until tender, about 20 minutes. Remove from the oven and let the garlic and eggplant cool.

Meanwhile put the cumin and coriander in a heavy skillet over medium heat. Stirring often, toast the spices until they just start to brown, about 7 minutes. Watch closely to make sure they don't burn.

Coarsely chop the eggplant and put it in a large mixing bowl along with the toasted spices. Peel the roasted garlic, and mash it with a fork. Stir it in with the eggplant. Add the tomato, cilantro, mint, ginger, lemon juice, orange juice, olive oil, and paprika. Toss well. Season with salt.

Cover and refrigerate for at least 3 hours before serving. This salad tastes best the day after it's made.